Glycerol monostearate, commonly known as GMS, is a
monoglyceride
Monoglycerides (also: acylglycerols or monoacylglycerols) are a class of glycerides which are composed of a molecule of glycerol linked to a fatty acid via an ester bond. As glycerol contains both primary and secondary alcohol groups two differe ...
commonly used as an
emulsifier
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althou ...
in foods. It takes the form of a white, odorless, and sweet-tasting flaky powder that is
hygroscopic
Hygroscopy is the phenomenon of attracting and holding water molecules via either absorption (chemistry), absorption or adsorption from the surrounding Natural environment, environment, which is usually at normal or room temperature. If water mol ...
. Chemically it is the
glycerol
Glycerol () is a simple triol compound. It is a colorless, odorless, sweet-tasting, viscous liquid. The glycerol backbone is found in lipids known as glycerides. It is also widely used as a sweetener in the food industry and as a humectant in pha ...
ester
In chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a distin ...
of
stearic acid
Stearic acid ( , ) is a saturated fatty acid with an 18-carbon chain. The IUPAC name is octadecanoic acid. It is a soft waxy solid with the formula . The triglyceride derived from three molecules of stearic acid is called stearin. Stearic acid ...
. It is also used as hydration powder in exercise formulas.
Structure, synthesis, and occurrence
Glycerol monostearate exists as three stereoisomers, 2-glycerol monostearate and the
enantiomeric pair of 1-glycerol monostearate. Typically these are encountered as a mixture as many of their properties are similar.
Commercial material used in foods is produced industrially by a
glycerolysis reaction between
triglyceride
A triglyceride (from '' tri-'' and '' glyceride''; also TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids.
Triglycerides are the main constituents of body fat in humans and other vertebrates ...
s (from either
vegetable
Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...
or
animal
Animals are multicellular, eukaryotic organisms in the Biology, biological Kingdom (biology), kingdom Animalia (). With few exceptions, animals heterotroph, consume organic material, Cellular respiration#Aerobic respiration, breathe oxygen, ...
fats) and glycerol.
Glycerol monostearate occurs naturally in the body as a product of the breakdown of fats by
pancreatic lipase
Pancreatic lipases () are a protein family, family of lipolytic enzymes that hydrolyse ester linkages of triglycerides. Lipases are widely distributed in animals, plants and prokaryotes.
At least three tissue-specific isozymes exist in higher ...
. It is present at very low levels in certain
seed oils.
Uses
GMS is a food additive used as a thickening, emulsifying,
anticaking, and preservative agent; an emulsifying agent for oils, waxes, and solvents; a protective coating for hygroscopic powders; a solidifier and control release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair-care products.
Glycerol monostearate
Cheminfo
GMS is largely used in baking preparations to add "body" to the food. It is somewhat responsible for giving ice cream
Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as Chocolate, cocoa or vanilla, or with fruit, such as strawberries or peaches. Food ...
and whipped cream
Whipped cream, also known as Chantilly cream or (), is high-fat dairy cream that has been aerated by whisking until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-soli ...
their smooth texture. It is sometimes used as an antistaling agent in bread.
It can also be used as an additive in plastic, where GMS works as an antistatic and antifogging agent. This is common in food packaging.
See also
* Glyceryl hydroxystearate
* Monolaurin
Compendial status
* British Pharmacopoeia
The ''British Pharmacopoeia'' (''BP'') is the national pharmacopoeia of the United Kingdom. It is an annually published collection of quality standards for medicinal substances in the UK, which is used by individuals and organisations involve ...
References
{{DEFAULTSORT:Glycerol Monostearate
Food additives
Vicinal diols
Fatty acid esters
Non-ionic surfactants
Glycerol esters
Stearate esters